Tag Archives: drycured

Traditional Bacon

Traditional dry cured cured bacons v mass produced…. Traditional dry cure bacon with either salt or a rub on cure, preserves and flavours the bacon and a percentage of moisture will be lost to the atmosphere during the curing process … Continue reading

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Homecured Bacon

Mmmmm experimental bacon curing appears to be going rather well!

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Black and Blue Stuffed Pork Loin

After the Take 3 chefs event at Settle thought I had to try the recipe demonstrated by Richard Wallbank from Ravenous, I’m not sure my attempt looked as professional as his but it was very very tasty all the same! … Continue reading

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